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DIFFICULTY:** PREPARATION: I hour plus baking, cooling and chilling times.
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Chill the cheesecake for at least 8 hrs or possibly overnight before unmolding.
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SPECIAL EQUIPMENT: One 11 inch springform pan.
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Recipe
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Make the chocolate wafer crust:1.Position a rack in the center of the oven and preheat to 250 degrees F. Remove the bottom from an 11-by-3-inch springform pan.
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Trim an 11-inch cardboard cake circle so which it fits snugly within the curved lip of the bottom of the springform pan.
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Cover the bottom with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edge.
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Carefully attach the side of the pan so you don't tear the foil.
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Wrap the foil overhang halfway up the outer side of the prepared pan.
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2.In a medium bowl, stir together the wafer crumbs and sugar till combined.
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Add in the melted butter and stir till well combined.
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Press the mix proportionately onto the bottom and sides of the prepared pan.
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Make the white chocolate filling:1.In the 4 1/2-qt bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at medium speed for 30 to 45 seconds, till creamy.
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Gradually add in the sugar in a steady stream, till blended.
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Beat in the vanilla.
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At low speed, fold in the flour just till combined.
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Add in the Large eggs one at a time while continuing to beat at low speed.
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Add in the yolks, beating well after each addition.
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Using a rubber spatula, scrape down the side of the bowl and beat for 30 seconds till smooth.
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Beat in the half-and-half.
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Remove the bowl from the mixer stand and, using a rubber spatula, fold the mix several times to ensure which it is proportionately blended.
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Stir in the white chocolate pcs.
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2.Scrape the white chocolate mix into the prepared pan and smooth the top with a spatula.
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Bake the cheesecake for 2 hrs and 20 min or possibly till hard.
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Turn the oven off; leave the cheesecake in the oven and prop open the oven door with a wooden spoon.
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Allow the cheesecake to cold in the oven for 1 hour.
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Transfer the cheesecake to a wire rack and cold for an additional hour.
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When the cheesecake is completely cold, cover the pan with aluminum foil and chill for at least 8 hrs or possibly overnight.
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The cheesecake may be prepared up to this point and refrigerated up to 5 days.
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Make the chocolate glaze and glaze the cheesecake:
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1.Place the chocolate in a medium bowl.
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In a small saucepan over medium heat, cook the corn syrup, water and butter till the butter is melted and the mix comes to a boil.
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Pour the warm mix over the chocolate and let the mix stand for 30 seconds to heat the chocolate.
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Gently whisk till smooth.
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2.Remove the cheesecake from the refrigerator.
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Undo the clasp on the side of the springform pan and carefully remove the side of the pan.
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Using a small metal cake spatula, gently smooth the chocolate glaze over the top of the cheesecake so which no white areas show through.
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Chill the cheesecake for 5 min to set the glaze.
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3.To serve, cut the cheesecake with a sharp thin-bladed knife, dipping the blade in warm water and wiping it dry after each slice.
